Mixed Salad with Vegetables, Bacon and Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 3 paprika (red, yellow and green)
- 1 big blue onion
- 1 garlic clove
- 3 Tomatoes
- 2 carrots
- 2 scallions
- ½ Cucumber
- 1 slice Red cabbage (about 1.5 cm thick)
- ½ Endive
- 400 grams Chicken cutlet
- 150 grams Bacon
- 2 Tbsps clarified butter
- 2 Tbsps soy sauce (dark)
- 1 Tbsp honey
- 2 Tbsps olive oil
- 4 Tbsps White vinegar (mild)
- salt
- peppers
- lemon juice (to taste)
Preparation steps
Season chicken with salt and pepper. Mix soy sauce in a bowl with honey and marinate chicken in the honey mixture.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into cubes. Peel carrot and cut into 5-6 cm (approximately 2 1/2 inch) long julienne strips. Cut scallions into about 3 cm (approximately 1 inch) long pieces. Peel onion and garlic, cut onion in larger cubes, finely dice garlic. Cut red cabbage into strips.
In a large saucepan heat salted water. First, blanch carrot sticks for 3-5 minutes. Then blanch bell peppers for 2-3 minutes. Then blanch cabbage for 3-5 minutes. Then blanch onions and scallions for 1-2 minutes. After blanching, remove everything and drain.
Rinse tomatoes, cut in half, remove seeds and dice. Rinse lettuce, shake dry, remove rib and tear into bite-sized pieces. Rinse cucumber, peel if desired and cut in quarters lengthwise and cut into slices.
Add bacon to a pan and fry until crispy, remove and cut into pieces. Heat butter in the pan, fry chicken and drizzle chicken with remaining marinade. Remove chicken, cut into pieces and add back to the pan again with blanched vegetables. Deglaze pan with vinegar and mix well.
Allow to cool slightly and season with salt, pepper oil and lemon juice. Serve with remaining salad ingredients.
